How to make celeriac mash
How to make celeriac mash
Ingredients
- 1 celeriac
- 50g of butter
- salt
Method
1
Peel the celeriac and cut into 2-3 cm chunks
2
Place in a suitable size saucepan, cover with water and season with salt
3
Bring to the boil and simmer for 15-20 minutes. The chunks will be cooked when a knife easily slices through them
4
Drain the water and return the celeriac to the pan with the butter and mash until smooth. Season to taste
Variations
Try adding herbs such as thyme or rosemary to the water when cooking; adding a minced clove of garlic will also impart extra flavour. For an indulgent mash, stir through a glug of cream after mashing, and for a bit of a kick try adding cracked black pepper or grated horseradish.
Serving suggestions
Celeriac mash complements a wealth of dishes and can be used in place of potato as a tasty side. Try it with Andy Waters’ Veggie Wellington or Chris Horridge’s Roast chicken breast, potato purée and pine nuts. It also perfectly suits a warming, traditional beef casserole.
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How to make celeriac mash
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